This Souffle is better without flour, because the chocolate has enough body to hold the egg whites. More than any other souffle, the chocolate souffle should not be overcooked but slightly wet in the center. Serve hot right out of the oven with the sauce or let it cool, unmold and serve in wedges like a cake with or without a sauce.
Ingredients
Good to Know: A mix of sugar and honey in these citrusy cookies satisfies a sweet tooth, yet each thin, delicate cookie has only forty-four calories. Go ahead, have two.
Antonin Carâme's invention of the classic soufflé in the early 1820s was made possible by new ovens, which were heated by air drafts instead of by coal. This new technology provided the more even cooking temperature needed for a soufflé to rise properly and stay risen. Initially, Carême made his soufflés in stiff pastry casings that were not eaten. Their straight sides were the inspiration for our current soufflé dishes. He went on to create hundreds of other soufflés including the Soufflé Rothschild, which originally contained real gold and was aptly named by its creator in honor of his employer, at the time the richest man in France. It consisted of a pastry-cream base lightened with beaten egg whites and flavored with chopped crystallized fruits macerated in Danziger Goldwasser, a liquor containing suspended gold crystals. More modern recipes often substitute Kirsch or Cognac.
Popsicle molds are inexpensive, but don’t hesitate to turn the whole batch into a large container and serve it as sorbet. Let’s keep this short and sweet: these frozen pops are indecently delicious and easy. The angels had to be on Sally’s shoulders when she conjured this one up. There’s such an intense hit of chocolate you won’t believe there’s not a jot of fat in them, and they’re just the comic relief needed at the end of an impressive meal.
Although they're called "horns," these cookies are shaped more like a horseshoe. They can be piped into any shape, however, such as the familiar rosette with a little piece of maraschino cherry in the center. The almond paste and egg white combination gives them a wonderful chewy texture.
The technique Chef Richard uses in his version of the traditional Yule log is inspired for eliminating the pesky problem of the cake cracking as you roll it. Another bonus is that his isn't as time-consuming and difficult as some. While the recipe appears long, there are few ingredients, and the directions are clear and easy. And the cake is so very good!
Upscale Afghan cuisine has adopted a lot of British and Indian desserts—divinely delicate flans, rice puddings flavored with rose water. But in most poor Afghan towns and villages, the dessert I ate most commonly consisted of sugar-coated almonds, green raisins, and caramels imported from Iran. Jelebi was the first locally prepared sweet dish ordinary Afghans ate that I had tried; it is popular in Afghanistan, Pakistan, and parts of India. It's supersweet, and probably should be served with a glass of milk or unsweetened hot tea. Jelebi is supposed to be eaten so hot it burns the roof of your mouth (which kind of goes against the idea of something that is supposed to be a treat, but that's life in a war zone, I suppose), but in Jalalabad, our crew would often buy a couple of pounds of the rings, put them in a big plastic bag, and then pick at them during our long daily drives around the violet and yellow filigree of mountain roads, listening to Najibullah's war stories and laments, sound tracks to Indian movies, and distant explosions of American ordnance outside Tora Bora.
This is an amped up version of Mexican Wedding Cake Cookies by Sally’s mother, Ricki.